Pasta

• 6 oz whole-wheat pasta (rotini or elbows)

Vegetables & Aromatics

• 2 tbsp extra-virgin olive oil (for sautéing)
• 1 small onion, chopped
• 8 oz white mushrooms, sliced
• 1/4 tsp fine sea salt (for vegetables)
• 1/4 tsp freshly ground black pepper (for vegetables)
• 2 cloves garlic, minced

Creamy Parmesan Sauce

• 1 tbsp extra-virgin olive oil (for roux)
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 cup freshly grated Parmesan cheese (stir into sauce)
• 1/4 tsp fine sea salt (for sauce)
• 1/4 tsp freshly ground black pepper (for sauce)

Add-Ins & Topping

• 2 cups cooked chicken, chopped or shredded
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1/4 cup freshly grated Parmesan cheese (for topping)